Pizza Dough

By ldijoe

Ingredients

• Make a sponge
• 1/4 cup lukewarm water
• 2 teaspoons active dry yeast
• 1/4 cup rye flour
• 1/2 cup lukewarm water
• 1 tablespoon milk
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1 3/4 cup unbleached all purpose flour

Preparation

Step 1

Make a sponge by mixing together 1/4 cup lukewarm water, 2 teaspoons active dry yeast, 1/4 cup rye flour. Let it rise 20 to 30 minutes.

Then add: 1/2 cup lukewarm water, 1 tablespoon milk, 2 tablespoons olive oil, 1/2 teaspoon salt, 1 3/4 cup unbleached all purpose flour.

Mix the dough with a wooden spoon, then knead on a floured board. It will be soft and a little sticky. Use quick light motions with your hands so the dough won't stick. Add more flour to the board as you knead but no more than is absolutely necessary. A soft moist dough makes a light and very crispy crust.

Knead for 10 to 15 minutes to develop strength and elasticity in the dough. Put it in a bowl rubbed with olive oil and oil the surface of the dough to prevent a crust from forming. Cover the bowl with a towel and put it in a warm place, approximately 90 to 110 degrees. An oven heated just by its pilot light is a good spot. Let the dough rise to double its size for about 2 hours, then punch it down. Let it rise about 40 minutes more, then shape and bake it 12 to 15 minutes in a preheated 450-500 degree oven.

This recipe makes one 12-inch to 14-inch pizza or several small ones.